Grilled Masala Fish With Chutney

INGREDIENTS

1 kg cleaned and washed fresh fish slices such as red fish, kabeljou etc
2 tablespoon lemon juice1 teaspoon fine dhana1 teaspoon fine jeeroo2 teaspoon red masala1 teaspoon crushed garlic½ teaspoon mustard powder1 teaspoon fish spice1 teaspoon Aromat (a South African Spice)1 teaspoon garlic pepperSalt to taste1 grated/liquidized tomato3 tablespoon chopped green dhana
Chutney:4 liquidized tomatoes1 teaspoon crushed garlic1 teaspoon red masala1 teaspoon red chillies or to taste1 teaspoon Dhana jeeroo1 tablespoon peri peri sauceSalt to taste

METHOD

Mix spices for fish to form a paste.Smear over fish and marinate.Place in an ovenproof dish and Blob with butter. Throw over some cut coloured pepper slices.Bake at 180°c for about ¾ hour or until done
For chutney:Braise spices for a few minutes in ghee (Clarified butter)/oil. Add in tomatoes and sauce and simmer on a low heat until cooked. Serve with fish.
Zaakirah

INFO & TIPS

Serve with savoury rice, garlic bread/chips and a veggies side. (I served it with stuffed gem squash and a salad.)

POSTED ON

20 Sep 2018

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